Here is a great recipe for a simple and very useful crumb topping. I store the crumb topping in an airtight container in the freezer and use it as needed, and I find that I use it often!  Some of my favorite uses for gluten free crumb topping are streusel topping for muffins and fruit crisps, crumb topping for babka and coffee cake, and crumb filling for layer cakes and rugulah cookies.  It adds an extra layer of texture and enhances the appearance of your baked goods!

Orly's Gluten Free Crumb (Streusel) Topping

1 tablespoon cinnamon
1 1/2 cups (200 grams) Sydney Blend
1 2/3 (215 grams) white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (210 gram) melted butter or shortening

Mix together the Sydney Blend, sugar, cinnamon, baking powder, baking soda and salt.   Then add the melted butter (or shortening) and use your hands to rub the butter into the dry mixture.  Mix all ingredients together until the texture resembles course breadcrumbs.